Method for automatic frying and basting of eggs



K. E. ,BEMIS METHOD FOR AUTOMATIC FRYING AND BASTING OF EGGS Sept. 13, 1949.

2 Sheets-Sheet 1 Original Filed May 29, 1946 J J a/a/ 4 :0! a 2 2/ H M w 5 M 3 n z 1w 0 Z K. E. BEMIS 2,481,711

Sept. 13; 1949.

FOR AUTOMATIC FRYING AND BASTING 0F EGGS 2 Sheets-Sheet 2 Original FiledMay 2 9 1946 J p WW an T 'I'Fg 7.

' I jnz/zz/or Patented Sept. 13, 1949 i ME EEHODF ORAUTOlWATIC Fame AND BASTING canoes Ken E. Bemis, Oakland, Calif.

Original application "May 29, 1946, Serial No. 573,051. Divided and this application 'July 29,, 1941, Serial No. 764,287 7 2 Claims;

,This invention provides a new and improved steamed instead of being merely steamed as occurs with conventional processes which involve basting or steaming. Furthermore the eggs-are heated and'suit'ablycooked clear through without actual congelation of the yolks and without-crisping' of the 'whites, and the eggs are therefore more delectable in appearance and flavor, devoid of unheatedtotally uncooked yolk or white portions.

This process provides what may be considered as a combination of fried and poached egg. In certain egg cooking processes the eggs are-fried until nearly done and are then covered to steam the top surfaces resulting in a product in which the yolks are still raw in the central portion and usually with the Whites crisped on the bottom "to an inedible stage because of the extended time 'of "frying.

With my process the griddle is maintained at 'a proper temperature for frying, at a temperature to complete the operation in a predetermined period'of time preferablyabout 75sc'c0n'd-s.

When the eggs are broken "into the griddlefit "causes" a cooling effect on the griddle, considerably lowering the temperature. If basting was started immediately there would be no frying operation but'simp'lyasort ofpoaohing operation.

However, in my process the griddle is'given suitable time to restore its normal frying temperature and frying is then continued fora predetermined period, about 60% of the total time-elapse period, to attain the most delectable degree-of congelation or the whites, this time-elapse period being preferably about seconds and only then is a measured quantity of warm water introduced and then-only on areas of the griddle not occupied by the eggs and only through a predeter- "mined period of time, preferably *5 seconds, or about 7% of the total time-elapse period. This again drops the temperature of the griddle and the water changes into steam which is trapped in a hood over the eggs and which steam envelopes and cooks the "tops of the eggs and heats the eggs downward irom the top surfaces" while ,the griddle gradually regains its normal fry-ing temperature and continues the trying on the bottom of the eggs, with the entire :operation terminated and the hood raised to permit the steam 'to-escapeat a measured time interval, preferably "15 seconds following introduction of the eggs into the griddle recesses. Best results are obtained the griddle is heated to a proper temperature for the above time-elapse periods, though satisfactory results are obtainable within 15% of these periods if the griddleis heated to suit the decreased 'or extended'times.

With this method, bec'auseof the specific timing and measure of Water introduction,and the measured combined trying and steaming period, the eggs increase considerably in volume and are light and tasty, with the whites on the surface congealed to just sufficient degree to. provide "a serving of eggs which is appetizing and of delicious 'fiavor. The objects and advantages of the invention areas follows:

First, 'to "provide anew and improved :method of cooking-eggs.

Second, to provide a method o'f frying eggs in which the eggs are basted for a predetermined brief period "only intermediate the total cooking time.

Third, to provide a method in which "the eggs are automatically timed for initial frying period, initiation and time interval of basting and the amount of water admitted for basting, and for 'final combined frying and steaming period.-

Fourth, to provide a method in which the vol ume 'of' water introduced for basting is automatically controlled.

Fifth, to provide a method in which the sequential steps and the. entire time period 'of cooking are suitablycontrolled.

"Sixth; to-provide a method in which the eggs are initially Tried for a predetermined period of time, and thereafter to combine frying and steaming for a second measured period of time forthorough heating ofthe'eggs.

Seventh, to provide a method in which a measured quantity of water is delivered under a predetermined head irrespective of the volume or head of the supply.

In describing the invention reference will be made to the acompanying drawings, in which: I 'Fig. '1 is a top plan view of my invention showing its connection to a timing and actuating device. 7 I I Fig. 2 is a sectional elevation through the inventionan'd corresponds to a section taken on line'Z-Z orFig. l. f r 3 Fig. 3 'is a bottom pla n view of the invention with the griddle removed.

"Fig. 4 is atop plan view of the griddle.

' Fig. '5 is-a side elevation of the invention in open position and ready for operation.

Fig. '6 is a side elevation of, the invention shown partly in section to illustrate the basting control means. I

' Fig.7 is an enlarged fragmentary v iew' show ing the bottom of the water container in section and the tube. connection to the water apportioner and 'the valve for control of the same.

Fig. :8 a rragmentary view showing the method of delivering the measured quantity of water for basting froma remote supply, to eliminate the necessity for replenishment of the reservoir comprises the-steamhood and the surrounding walls bear directly onithe surface of the griddle as indicated in Fig. 2, during a frying operation.

The water dispensing means consists of two tubes, 32 and 33 one for each side of the container, and which have communication with the apportioning compartment as indicated at 34 and open through the bottom of the container as indicated at 35 and which are closed by resilient valves 36 and 31 which are carried by the her and a stationary disc I and a rotatable disc II which cooperate with an actuating member l2 which carries an arm l3 for actuating a device, depression. of the arm as indicated in Fig. 2 causing the constantl rotating clutch to engage the rotatable disc and carry it along with the shaft until certain engageable elements 14 on the discs cooperate to first lift the arm I 3 and then disengage the clutch. The time interval is fixed, as there is no way of adjusting the timer. The timer is arranged to complete an operation in one-half, one-third, or onefourth of a revolution of the shaft and is arranged in accordance with the specific time cycle required, which in the present case is found to give best results at '75 seconds for the complete cycle so that withone pair. of engaging elements H! on each disc, the shaft would be driven continuously at a speed of one revolution in two and one-halfminutes with the timer operating through-a cycle of one and one-quarter minutes, and therefore the invention is always ready for instant operation and can only operate through the specific time period for which the timer is constructed and the speed at which the shaft is driven. Y r Y The invention includes a griddle l5 which is provided with depressions l6 and I1; each normally made of a size suitable for two de-shelled eggs i8, and this griddle is provided with suitable heating means and temperature control means of conventional types, and indicated as being electrically heated with current supplied through the cable !9, the heatingelements and thermal controls (not shown) being housed within the base portion 20 of the griddle.

The principal part of the invention exists in the combination steam dome, water container, Water measuring and head stabilizing means, and control valve and actuating means therefor, and which consists of a housing 2| having front and back walls 22 and 23, sidewalls 24 and 25,.a top wall 26 to which is suitably attached the actuating arm I 3, ahorizontal partition 2'! intermediate the height and coincidently forming the bottom of the water container and the-top of the steam dome, and an apportioning and head standardizing chamber formed by a vertical partition 28 near the rear wall and extending almost to the top wall 26 and forming the water measuring and head stabilizing control, the compartment formed by this partition having a volume preferably equal-to the amount of water to be introduced with each egg frying operation.

A filler vent 29 is provided at the forward end of the water compartment and extends down into the compartment to a level slightly belowthe level of the top of the partition 28 as indicated at 30 so that the container cannot be filled to a level higher than the top of the partition and thus increase the head 'fordispensing water.

The space 3| below the bottom 21 of theywater shaft of the timer.

arms 38 and 39 the rearward ends of which extend through the rear wall and are fixed on a transverse shaft 40 which is suitably rotatably supported by the hood as indicated at 4|, the forward'ends ,being drawn up to normally close the valves by plungers 42 and-43 which in turn are urged upward by springs 44 enclosed in housings-.45 passing through the water come partment and; sealed therein and with the upper ends closed by removable plugs 46. I i

An actuating lever 41 is fixed at one end on the shaft 40 and extends rearwardly to a point slightly within the peripheral edge of the rotatable discll for cooperation with an engaging element such as a pin t8 specially provided on the timing device. The actuating arm. I3 is attached tothe top of the hood as indicated in Figs. 2and5.

To place the invention inservice, thehood is depressed by means of the handle 49 to the position shown in Figs. 1 and 2, the tank 25 is filled with water through the .vent 29 and the timer set in operation. The griddle is arranged toheat :to and maintain a predetermined temperature, .being thermostatically controlled by conventional means. a r I When the engaging element 48 on theutimer reaches the lever 41, it will open the valves 36 and 31, but since the container cannotbe filled sufficiently to overflow the partition 28 because ofthe depending filler vent 3i), and being the initial filling ofthe container no water will. be released, and as therengaging members l4 come into engagementthe arm l3, and with ;it the hoodwill be raised to the position indicatedinj v .Fig. 5, and when this position is reached, the

,recesses or. depressions, l6 and I1 arebuttered,

the eggs poured into the recesses where they are llmited'to 'spreadby-the peripheral wall ofthe recesses to form circular servings. 1 The handle 49 is depressed bringing the hood down into contact with the top of the griddle, which simultaneously disengages the engaged members ;I 4 and thus causing clutching of the disc- I] which starts rotation of the disc with the continuously driven The eggs initially cause aadrop in temperature of: the griddle and which temperature is quite rapidly restored. ,The eggs start frying and continue to fryuntil the pin on disc l I engages. the control lever 41 and raises the end, which through the shaft 40 and levers 38. and 39 opens the 'valvs 36 and31allowing the water in the-compartment to flow through the tubes 32 and 33 onto the surfaces 5| and 52 on the respective sides and between the two recesses as indicated at 53 in Fig. 6, until the pin 48 passes the end and releases the lever 41, freeing the levers 38 and 38 to be snapped back into position to close the valves by the springs 44, thus terminating admission of water within a specific time interval irrespective of whether the Water has completely drained from the compartment 50 or not, so as to maintain an exact time-elapse sequence for the respective operations and for the entire process.

The water, though warmed in the hood compartment, causes a second cooling effect on the griddle but changes the water into steam as indicated at 54 which fills the hood and envelopes the tops of the eggs, while in the meantime the griddle again regains its normal temperature and continues the frying operation, and after a further time-elapse period, the engaging elements I4 on the timer again become engaged, raising the arm I3 and with it the hood, to the position shown in Fig. 5, thus completing the operation with the eggs perfectly fried and basted, with the entire egg heated clear through, the egg considerably expanded and therefore light and tender, and with the covering whites suitably cooked to a translucent'stage where the yolks show through but properly cooked without undue congelation, resulting in a highly digestible and appetizing serving of eggs.

As will be readily apparent from the drawings, the timer serves as a hinge for the hood, and

this invention can readily be arranged for manual timing and operation by hinging the rear lower edge of the hood to the base as is conventionally done with waflle irons and the like, and manually operating the trip lever 41, which can be arranged to operate in the most convenient position with the hood manually lowered, timed, the lever 41 depressed for a few seconds after a predetermined time interval and released, and the hood raised after another time interval, and which would be well suited to ordinary household use. The container can be refilled at any time as required during a frying operation when the hood is lowered.

The modification illustrated in Fig. 8 makes the invention adaptable to a continuous supply of water, always delivering a measured quantity of water under a specific head irrespective of the head of the supply.

This modification requires the enlargement of the passage 35 as indicated at 55 in Fig. 8 and with the tubes 32 well clearing the walls of the passage as indicated at 56, and with these tubes connected through a flexible conduit 51 which is in communication with the discharge of the measuring and head maintaining device 58 and which consists of a housing 59 in which is rotatably mounted a rotor 60 which has a chamber 6| formed therein to hold the predetermined amount of water, and the amount of which can be varied by replacing this rotor for another having the desired capacity.

This rotor is operated by means of a lever 62 and normally maintained in position to be filled through the inlet 63 from the supply 64 and normally urged to this position by the spring 65.

The time-elapse period before introduction of the water is controlled by an adjustable dog 66 on the timing disc 10, and the volume delivered is controlled by rotatably adjusting the entire device rotatably as indicated at 61.

In operation, the flexible tube 64 is connected to a continuous supply of water which fills the chamber 6|. As the timing disc 10 rotates clockwise, the dog 66 engages the lever 62, moving the rotor to the position in which the chamber opens into the discharge passage 58' with the upper end open through the vent 68 with the chamber in the position indicated by the dotted lines 6 I with the water draining from the chamber through the tube 51, 56, and passage 55 into the frying chamber, and as soon as the dog passes the end of the lever, the spring returns the rotor to its normal position to refill the chamber.

By rotatably adjusting the entire unit, the time of introduction as well as the volume can be controlled, because of the restricted discharge passage.

A resilient valve proved most satisfactory, since metal valves of the mushroom or ball type tended to gum up, while the resilient type could be used through long periods without cleaning or replacement. The method of closing the valve assures complete closure because of the increased leverage transmitted through the connections 42 and 43 by the springs 44.

I claim:

1. The method of cooking eggs consisting in enclosing and frying the eggs for approximately 45 seconds, introducing a measured amount of water exteriorly of the boundaries of the eggs within a period of five seconds for conversion to steam to envelop and cook the upper surfaces of the eggs, and continuing combined frying and steaming for the balance of a total of seventyfive seconds and then terminating cooking, to provide fried eggs with steam cooked upper surfaces and thorough cooking without undue congelation of the yokes,

2. The method of cooking eggs consisting in enclosing the eggs and maintaining a predetermined temperature for frying the eggs and frying for a period of approximately 45 seconds, introducing a small quantity of water in measured amount at points exteriorly of the boundaries of the eggs within a period not to exceed 5 seconds for direct and immediate conversion to steam to cook the upper surfaces of the eggs and confining the steam to envelop the upper surfaces of the eggs, and continuing frying the eggs for a further period of approximately 25 seconds and immediately terminating cooking, to provide a thoroughly cooked product with relatively uncongealed yolks, expanded in volume and therefore light and tender, and delectable in appearance and flavor.

KEN E. BEMIS.

REFERENCES CITED The following references are of record in the file of this patent:

UNITED STATES PATENTS Number Name Date 656,855 Pimlott Aug. 28, 1900 875,117 Scott Dec. 31, 1907 1,214,409 Barth Jan. 30, 1917 2,164,072 Kitzeman June 27, 1939 2,352,292 Schaefer June 27, 1944 OTHER REFERENCES The American Womans Cook Book, 1945, by Ruth Berolzheimer, published by Consolidated Book Publishers, Chicago, page 361. 

